Potato Clam Chowder

Creamy Potato Clam Chowder with crispy bacon sprinkled on top. This easy chowder recipe brings a cozy and delicious meal to the table in less than 30 minutes.

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INGREDIENTS

– 7 oz (200 grams) clams – ▢5 cups water (for boiling ) – ▢2 strips bacon (chopped ) – ▢1 onion (chopped) – ▢2 tablespoons all-purpose flour – ▢1 3/4 lb (800 grams) potatoes (peeled and cut into bite-size pieces ) – ▢1/2 teaspoon garlic salt – ▢1/2 teaspoon dried thyme – ▢1/8 teaspoon ground black pepper – ▢2 cups milk – ▢2 tablespoons fresh parsley (chopped )

Step 1

In a saucepan, add clams and water. Bring them to a boil and cook for 5 minutes until the clams are cooked through. Turn off the heat, drain out the clams, and remove the shell. Reserving water. Set the clams aside.

Step 2

Dry the saucepan with paper towels and heat it over medium heat. Add bacon and cook until crispy. Remove the bacon from the saucepan and place them on paper towels to drain excess oil.

Step 3

Add onion to the saucepan, stir fry until aroma and nicley browned. Then, stir in all-purpose flour, and cook until well blended. Add 2 cups of the clam-boiled water, stir, and bring the soup to a boil.

Step 4

Next, add potatoes, garlic salt, dried thyme, and ground black pepper. Constantly stirring to avoid the potatoes sticking to the bottom. Bring the soup to a boil, then lower the heat. Cover and simmer for 15 to 20 minutes, stirring occasionally.

Step 5

Once the potatoes become tender and soft, stir in milk, and add clams, heat through.

Step 6

Serve immediately with crispy bacon and parsley on top.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.